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What’s better than cheesecake? Chocolate chip cheesecake! This dessert is the perfect combination of rich, creamy cheesecake and the chocolatey goodness of classic chocolate chip cookies. It’s smooth, decadent, and surprisingly easy to make—no fancy water bath required!
Whether you’re making it for a special occasion or just because you’re craving something indulgent, this cheesecake is a guaranteed crowd-pleaser. Let’s get baking!
🛒 Ingredients
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened (full-fat for best texture)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar (adds a caramel-like depth)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120g) sour cream (makes it extra creamy)
- ½ cup (120ml) heavy cream
- 1 ½ cups (260g) semisweet chocolate chips
🔥 Directions
1️⃣ Make the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then let cool while you make the filling.
2️⃣ Make the Cheesecake Batter
- In a large bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs, one at a time, mixing after each just until combined.
- Stir in the vanilla, sour cream, and heavy cream until smooth.
- Fold in 1 cup of chocolate chips, saving the rest for topping.
3️⃣ Bake the Cheesecake
- Pour the cheesecake batter over the cooled crust. Sprinkle the remaining ½ cup of chocolate chips on top.
- Bake for 50-60 minutes, or until the edges are set but the center is still slightly wobbly.
- Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour (this helps prevent cracks!).
- Transfer to the fridge and chill for at least 4 hours, preferably overnight.
🍪 Helpful Tips & FAQ
How do I prevent cracks in my cheesecake?
- Don’t overmix after adding the eggs—this avoids too much air in the batter.
- Let it cool gradually in the oven with the door slightly open.
- If cracks happen, no worries—just cover them with whipped cream or a chocolate drizzle!
Can I make this ahead of time?
Yes! Cheesecake is actually better the next day after chilling overnight.
How should I store it?
Keep it covered in the fridge for up to 5 days. You can also freeze slices for up to 3 months—just wrap tightly in plastic wrap and foil.
Fun Variations
- Oreo Version: Swap the graham cracker crust for crushed Oreos!
- Peanut Butter Twist: Add ½ cup of peanut butter to the batter for a peanut butter chocolate chip cheesecake.
- Chocolate Lover’s Dream: Drizzle melted chocolate over the top before serving!
🍫 Final Thoughts
This chocolate chip cheesecake is everything you love about cheesecake—with a chocolatey twist! It’s creamy, rich, and absolutely irresistible.
Give it a try, and let me know how it turns out! Share your pics or drop a comment below. Happy baking! 😊🍰
